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Rainbow Chili

Rainbow Chili Recipe

1 Pound ground meat or 2 cups veggie protein crumbles.

1 Cup chopped onion

1 Cup chopped mixed colored peppers (seeds removed)

1/4 cup fresh garlic minced (more or less to taste)

2 Cups assorted frozen or canned vegetables

2 Cups assorted frozen or canned beans (if dry beans are used soak over night and add one hour to simmering time)

TIP: If using canned vegetables or beans, you can use half a can and freeze the remainder in a freezer container.

1 cup cooked, instant or frozen rice pilaf mix (or 1/2 cup uncooked)

2 Cups diced tomatoes (raw, canned or jar of chunky salsa)

1 teaspoon baking soda (to preserve colors)

1 tablespoon chili powder for spicy chili OR 1 teaspoon for mild chili

2 packets "chili seasoning" mix

3 cups water

2 cups raw or frozen spinach or broccoli

Dash salt or lemon pepper to taste (optional)


In large skillet, over med high heat, brown meat.

While meat is browning chop onions and mix them in, chop peppers and mix them in, mince garlic and mix it in.

Add all remaining ingredients except spinach/broccoli,and mix them in well.

Lower heat to simmer, uncovered, for 40 min, stirring occasionally. Then add spinach/broccoli, stir in well and let simmer for 20 more minutes

Prep time about 20 min., plus 1hr of simmering.

Serving Suggestions

Serve atop a bed of chopped lettuce or spinach.

Serve with Tortilla Chips and or Avocado slices.

Divide leftovers into individual serving containers that can be taken to work for lunch.

Makes 10-1.5 cup servings

Submitted by, Marcia C., Chicago, IL

Spinach Omelete
3 large eggs
2 tablespoons chopped tomatoes
2 tablespoons chopped mushrooms
2 tablespoons  chopped Greek Kalamate Olives
2 cups fresh baby spinach
1/4 sliced avocado (or 1/4 cup guacamole)
1/4 tsp Pink Himalyan or sea salt
1/4 tsp black or red pepper
1 tablespoon cocnut oil

Heat oil in non-stick skillet
saute spinach until soft and dark green color on med heat and put on plate to cool for 1 minute.
Beat eggs with all remaining ingredients EXCEPT AVOCADO
Mix cooked spinach into egg mixture
Pour egg mixture into hot oiled skillet
cook on one side until edges are dry
flip with spatula to the other side and cook until done
Place omelet on plate and fold with avocado in the middle

Serve with fresh fruit

Hard Boiled Eggs Make a Great Snack!

Detox Water

Apple Cinnamon Water

Apple and Pear Snacks

Baked Perch and Colored Veggies

Celery and Peanut Butter Snacks

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